| Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey H Baydar, O Sağdiç, G Özkan, T Karadoğan Food control 15 (3), 169-172, 2004 | 957 | 2004 |
| Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts NG Baydar, G Özkan, O Sağdiç Food control 15 (5), 335-339, 2004 | 521 | 2004 |
| Insecticidal activity of the essential oils from different plants against three stored-product insects A Ayvaz, O Sagdic, S Karaborklu, I Ozturk Journal of insect science 10 (1), 21, 2010 | 426 | 2010 |
| Note: Antioxidant and antibacterial activities of Rosa damascena flower extracts G Özkan, O Sagdiç, NG Baydar, H Baydar Food science and technology international 10 (4), 277-281, 2004 | 336 | 2004 |
| Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys S Silici, O Sagdic, L Ekici Food chemistry 121 (1), 238-243, 2010 | 332 | 2010 |
| Antibacterial activity of Turkish spice hydrosols MO Sagdic, O. Food Control 14 (3), 141-14, 2003 | 326 | 2003 |
| Compositions, antioxidant and antimicrobial activities of Helichrysum (Asteraceae) species collected from Turkey S Albayrak, A Aksoy, O Sagdic, E Hamzaoglu Food chemistry 119 (1), 114-122, 2010 | 314 | 2010 |
| Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols O Sagdic LWT- Food Science and Technology (Lebensmittel-Wissenschaft und-Technologie …, 2003 | 304* | 2003 |
| Determination of antibacterial effects and total phenolic contents of grape (Vitis vinifera L.) seed extracts NG Baydar, O Sagdic, G Ozkan, S Cetin International journal of food science & technology 41 (7), 799-804, 2006 | 275 | 2006 |
| Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile F Tornuk, S Karaman, I Ozturk, OS Toker, B Tastemur, O Sagdic, M Dogan, ... Industrial Crops and Products 46, 124-131, 2013 | 271 | 2013 |
| Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157: H7 O Sağdıç, A Kuşçu, M Özcan, S Özçelik Food Microbiology 19 (5), 473-480, 2002 | 271 | 2002 |
| An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins N Cebi, MZ Durak, OS Toker, O Sagdic, M Arici Food chemistry 190, 1109-1115, 2016 | 240 | 2016 |
| Biological treatment of cyanide by natural isolated bacteria (Pseudomonas sp.) A Akcil, AG Karahan, H Ciftci, O Sagdic Minerals engineering 16 (7), 643-649, 2003 | 229 | 2003 |
| Antibacterial activities and total phenolic contents of grape pomace extracts G Özkan, O Sagdiç, N Göktürk Baydar, Z Kurumahmutoglu Journal of the Science of Food and Agriculture 84 (14), 1807-1811, 2004 | 210 | 2004 |
| Note: effect of some spice extracts on bacterial inhibition O Sagdic, AG Karahan, M Ozcan, G Ozkan Food science and technology international 9 (5), 353-358, 2003 | 197 | 2003 |
| Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars I Ozturk, O Caliskan, F Tornuk, N Ozcan, H Yalcin, M Baslar, O Sagdic LWT-Food Science and Technology 63 (1), 144-151, 2015 | 195 | 2015 |
| Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157: H7 and Salmonella Typhimurium on fresh cut carrots and apples F Tornuk, H Cankurt, I Ozturk, O Sagdic, O Bayram, H Yetim International Journal of Food Microbiology 148 (1), 30-35, 2011 | 195 | 2011 |
| Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs H Gül, S Özçelik, O Sağdıç, M Certel Process Biochemistry 40 (2), 691-697, 2005 | 194 | 2005 |
| Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics E Dertli, E Mercan, M Arıcı, MT Yılmaz, O Sağdıç LWT-Food Science and Technology 71, 116-124, 2016 | 177 | 2016 |
| RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and … O Sagdic, I Ozturk, G Ozkan, H Yetim, L Ekici, MT Yilmaz Food Chemistry 126 (4), 1749-1758, 2011 | 165 | 2011 |
